Archive for category Mighty Good Recipe
This time of year, like many folks, I lean towards preparing lighter fish recipes. But sometimes I get a little tired of either throwing a tuna steak on the cast iron pan or broiling some salmon in the oven.
What about cod?
I’ve cooked it many times at home, but never was the end result met with rave reviews (even when I lived in Boston and got it fresh). Nowadays, I buy the monster package of frozen filets at Kroger. They work just fine in a pinch, but I was in search of a recipe that would really elevate cod.
I used this cod cake recipe as a base, making several minor adjustments to end up with a final product that will definitely be in our dining rotation. First and foremost, scale the ingredient amounts down quite a bit, as the listed recipe feeds about 50 people.
First, boil three large cod filets and a halved lemon in salted water. Remove, let cool, and mash fish into little pieces. Boil four large potatoes, then mash with salt, 1/2 cup of milk, 2 tablespoons of butter, and a pinch of salt. Let cool as well. In a separate bowl, add sour cream, panko bread crumbs, garlic powder, Worcestershire sauce, green onions, Dijon mustard, and pepper. Mix well, then add cooled potatoes and fish. Mix well again. Take a small handful of the mixture and form patties. Heat canola oil to medium-high and fry the patties for 3 minutes on each side. Top with a sour cream/sriracha mixture, some diced avocado, and sliced green onions.
The subtle tasting cod is just a perfect pairing with the buttery potatoes. I think you’ll also find the sour cream and avocado toppings to add both a little spiciness and a creamy texture to the dish.
This recipe, although a bit labor intensive, is not difficult, and is ideal as either an appetizer for a dinner party or a main entrée for a family dinner.
I recently received samples of The Jelly Queen’s jams and jellies and will be incorporating them into some recipes over the course of the next few weeks.
Whether successful or not, I’m constantly looking to cut calories from my daily diet. Some days are obviously better than others, but when I stumbled upon this Herbed Egg White Omelet with Tomatoes recipe, I knew it would provide a delicious, quick, low-cal breakfast dish. From start to finish, you’re looking at about 10 minutes in the kitchen, so this is certainly a breakfast you can prepare during the week when time is sometimes limited.
I ended up using three egg whites (instead of the suggested five) and found this made a sizable omelet, perfect for one person. Follow the directions precisely, paying close attention to your oven rack. It really does need to be on the closest level to the broiler. This will enable the eggs to fully cook in about 30 seconds, while yielding a perfecting fluffy omelet filled with earthy, flat-leaf parsley and tangy grape tomatoes.
Right at the end, top the omelet with a hearty spoonful of the tomato/olive oil/red wine vinegar mixture along with The Jelly Queen’s Six Pepper Jelly. It adds beautiful color to the presentation, while also providing a wonderful balance of sweet, spicy, and acidic flavors.
As many of you know, I REALLY like salmon.
So, when Steve Shuler donated a pound of Wild Copper River King Salmon (from Peninsula Processing and Smokehouse) to my cause, who was I to say no? This particular salmon is some of the best of the best–soft and flavorful with just a gorgeous shade of orange. And rather than grill or even broil the salmon, I decided to keep things ultra-simple and eat the fish raw.
Looking to add just a few simple ingredients to subtly enhance the fish, I found this tartare recipe from bon appétit.
Feel free to ballpark all of the measurements, erring on the side of a cautious heavy hand. You’ll find the finely diced jalapenos and cucumbers add both a crunchy texture and layer of freshness to the fish, as does the shallots. And like every great recipe, this one calls for a decent amount of fresh cilantro, which is never a bad thing. If your salmon has been in the refrigerator, it is very important to place it inside the freezer for 20 minutes. This will firm-up the fish, allowing you to cut it in chucks with a very sharp knife.
Make no mistake, this salmon is not cheap and is only available at certain times of the year, but if you’re looking to make a big splash with dinner guests or just want to treat yourself to a magnificent dining experience, I highly recommend ordering some of this fish and utilizing a tried and true tartare recipe.
Special thanks to Ashli Ahrens for sending in this wonderful recipe. I promised her that I’d try it out … and I did. And we all win. I’ve probably cooked more than 100 crockpot recipes through the years, and this one sits right at the very top.
–approximately 3 lbs. thick-cut pork chops (bone-in or boneless and butterflied)
–envelope of fajita or taco seasoning (reg or hot)
–1 white onion, cut into rings
–1 (16 oz) jar green salsa
–½ cup fresh cilantro, stems removed but not chopped
–2 cloves garlic (or more) peeled and crushed
–2-4 fresh whole serrano chile peppers
Rinse and pat dry the chops. Lay them out on a cookie sheet with sides or jelly roll pan (to contain the mess) or use the “shake in bag” method. Sprinkle or coat chops liberally with fajita seasoning, making sure to coat both sides of each chop. (You can mix any remaining seasoning with the rest of ingredients when putting in crock pot.)
In crockpot, begin with a layer of half the onion rings in the bottom, then half the meat, half the garlic, half the salsa, some cilantro and a pepper or two. Then finish by layering the rest of the onions, meat and so forth until you run out of ingredients. The point is to layer and distribute the ingredients so all the seasonings come in contact with the meat.
Cover and cook in the crockpot on low for 8-9 hours until the meat falls off the bone and apart easily. (Note: the concoction won’t necessarily look very “pretty” when you uncover it after 8 hours, but trust me, it will be fine.)
Gently remove the pork with slotted spoon or tongs to a cutting board. Strain and discard about half of the remaining liquid from the crockpot, reserving the rest. Discard the cilantro leaves, the peppers and onions if you desire. (I usually keep the onions in with the meat and trash the other things.)
Shred the meat with two forks, being sure to remove all the bones. There will be some smaller bones so look carefully. When deboned, mix the meat with the reserved juice and keep warm to serve.
We usually serve this on soft corn or flour tortillas with the usual Tex-Mex fixins. Any leftover meat can be frozen as well. Enjoy!
Editor’s Note: I kept the entire remaining liquid and just dumped the shredded pork back in. I served the mixture on two corn tortillas, topped with sour cream, avocado and cheese. Amazing!